My new love...

[echome]

After feeling a bit down for some time I have now found my new big love!!

Uni, lovelife, lack of finances and all the usual started being crap. But now I got something new to do that makes me smile. Cooking !!

It is all I think about atm. What to make next... perhaps if I try this insted of that... etc.

So please do give me some good ideas what to cook next. A lot of vegetables would be nice.

Ohh and nothing beats when someone likes what you have cooked for them.:worthy:

 

[echome]

P.s Since I don't have any uni classes today I am making some vegetables soup with bacon and some pasta on the side.

Ohh and really love going to the market in the morning finding fresh ingredients.

 

[Lamp]

I love going round markets. There are some excellent ones in London, particularly Borough Market (just south of the River Thames).

There's a cooking competition on TV called Masterchef and all the aspiring chefs get all their ingredients from there.

Cooking can be great fun.

 

[Himse]

I love going round markets. There are some excellent ones in London, particularly Borough Market (just south of the River Thames).

There's a cooking competition on TV called Masterchef and all the aspiring chefs get all their ingredients from there.

Cooking can be great fun.

Plus whats also good is the prices, for the quality you get alot for your money ;D

 

[echome]

You are both right. Hmm guess the reason I've never bought that good ingredients earlier, is because of the price.
Well back to my kitchen and take care of the food ;->

Still need some ideas for other stuff to make.

 

[old.Tohtori]

Been cooking/boiling/steaming/flambeing/grilling and all round "making eats!" since i was 5. Great fun,makes a lot more tasty and quantity wise food, for less money and also gives you something "productive" to do.

I could give you some of my recipes, but, they ain't for the veggie of heart

 

[Binky the Bomb]

If you need recipes, try looking for more traditional cook books, as the celebrity ones are a bit flamboyant and naff if its just cooking for one or two.

Saying that, if you don't want to spend cash on a cook book, try British Food and traditional recipes

 

[Lamp]

I could give you some of my recipes, but, they ain't for the veggie of heart

Post away mate. As long as there's a potato on the side, it counts as a veggie dish

I'm not a veggie. If I was a Roman, they'd call me Carnivorus Maximus.

 

[Guest]

for fucks sake, its all gone a bit metrosexual

 

[Lamp]

for fucks sake, its all gone a bit metrosexual

I know you're in Leeds, but try for just for 5 minutes to stop being an oaf

OT: Do you know what a Birmingham Screwdriver is ? A hammer.

 

[echome]

Toht, please do tell. I like meat... I can't live without meat tbh hehe.

 

[Lamp]

Toht, please do tell. I like meat... I can't live without meat tbh hehe.

My wife's the same. She's not happy unless she has some meat inside her every day

 

[echome]

My wife's the same. She's not happy unless she has some meat inside her every day

Tsk tsk tsk

 

[old.Tohtori]

Well you could always do my Icefloat Melter Chili:

Basically any meat you like, but ground up(sp?) to tiny bits. Or if you prefer, chunks. My recipes ain't that strict. If you can, use minced lamb, it's perfect.

Fry it in pan, with butter(none of that industrial crap), real stop your heart butter. Fry until it's done. You should know. Turn heat low.

Add sweet corn(can find in some shops as a frozen produce). Normal corn works too, but not nearly as good.

Add garlic, tiny bits again, or chunks, whatnot. Can even squeeze 'em with those garlic squeezy thingies if you're really "artistic". Use a knife and hack 'em up!

Let it simmer on low, just, pick up taste and soak up buttery goodness.

Throw it all, after say, 5-10 minutes into a pot. Big metal bucket thing you cook things in, right? Add brown beans, white beans, beans of your liking, but i prefer canned chilibeans because they have that extra sauce in them.

Everything. No draining or some other fancy stuff like that. Just pop that can of your preferred beans in there, mix it up and add two cups of water.

Stir stir, boil boil, turn off the cooker after 10 minutes of cookie cookie. Leave pot on plate.

Now, pick up the bottle of whisky, you heard me, and add a cup of it in there.

Stir some more. Add two, three, chili peppers, ground up real nice and small. Hotness is own taste preferred.

Throw in a couple of spoons of butter on top, hack up some dill ontop, put the lid on and leave to "taste" until you've cooked your taters, rice or whatnot you want, for the chili.

The thing is, this is best served from a small bowl, on it's own, without anything

 

[echome]

Well you could always do my Icefloat Melter Chili:

Basically any meat you like, but ground up(sp?) to tiny bits. Or if you prefer, chunks. My recipes ain't that strict. If you can, use minced lamb, it's perfect.

Fry it in pan, with butter(none of that industrial crap), real stop your heart butter. Fry until it's done. You should know. Turn heat low.

Add sweet corn(can find in some shops as a frozen produce). Normal corn works too, but not nearly as good.

Add garlic, tiny bits again, or chunks, whatnot. Can even squeeze 'em with those garlic squeezy thingies if you're really "artistic". Use a knife and hack 'em up!

Let it simmer on low, just, pick up taste and soak up buttery goodness.

Throw it all, after say, 5-10 minutes into a pot. Big metal bucket thing you cook things in, right? Add brown beans, white beans, beans of your liking, but i prefer canned chilibeans because they have that extra sauce in them.

Everything. No draining or some other fancy stuff like that. Just pop that can of your preferred beans in there, mix it up and add two cups of water.

Stir stir, boil boil, turn off the cooker after 10 minutes of cookie cookie. Leave pot on plate.

Now, pick up the bottle of whisky, you heard me, and add a cup of it in there.

Stir some more. Add two, three, chili peppers, ground up real nice and small. Hotness is own taste preferred.

Throw in a couple of spoons of butter on top, hack up some dill ontop, put the lid on and leave to "taste" until you've cooked your taters, rice or whatnot you want, for the chili.

The thing is, this is best served from a small bowl, on it's own, without anything

Awesome. Sounds like a really good meal... and with a lot of taste.

Thanks + rep.

[You must spread some Reputation around before giving it to old.Tohtori again.]

 

[Minidk]

dude only girls make food cy@ stop being gay cy@

 

[Lamp]

dude only girls make food cy@ stop being gay cy@

Idiot

Gordon Ramsay is multi millionaire with 13 restaurants.
(Gordon Ramsay Home Page - Fine Dining in London)
The best chefs in the world are all male

 

[Cerb]

puka...................................

 

[old.Tohtori]

Awesome. Sounds like a really good meal... and with a lot of taste.

Thanks + rep.

[You must spread some Reputation around before giving it to old.Tohtori again.]

Thought. Counts. E to the T to the C.

Just be careful, with the whisky, it might pump up your alcohol level if you blow into those "blow straw, cop say you drunk" meters.

Figures, my recipe and after eating you'll get a DUI

 

[Mey]

Toht that sounds absolutely disgusting.

 

[old.Tohtori]

Toht that sounds absolutely disgusting.

Ofcourse that's up to own personal taste buds, but it's far far from disgusting.

would be nice for you to be more constructive though. Like how, why, and what would you prefer?

 

[Vasconcelos]

Idiot

Gordon Ramsay is multi millionaire with 13 restaurants.
(Gordon Ramsay Home Page - Fine Dining in London)
The best chefs in the world are all male

Wel, they dont exactly make food, morelikely tiny "things" resemling food in a design plate, that look like a Picasso's picture and are supposed to taste good

The real food for me is the good old stew from one's mom/grandma

 

[Mey]

Teh seel the fact that you don't drain your mince makes me think that your meat is going to be lieing nicely in a bed of grizzle/fat - umm yummy!

 

[tris-]

echome, if youre making soup etc. any chance you can put recipies up?
or anything involving a fair bit of protein and fat.

cheers.

 

[old.Tohtori]

Teh seel the fact that you don't drain your mince makes me think that your meat is going to be lieing nicely in a bed of grizzle/fat - umm yummy!

That depends on the fat you're using. The fat is A: soaked into the incredients B: used in the whole thing also.So it dissolves quite nicely into the whole meal, and into the liquid.

It might come down to traditional/regional etc cooking, but i've never drained mince, ever, and it's not "simmering" or oozing fat.

We don't use anything like lard in Finland though, usually.

And yes, butter is good for food, when used nicely and if you know how. Much like salt.

 

[Guest]

why do you think womens feet are smaller than mens...



so they can get closer to the sink/cooker

see, they love cooking

 

[Laddey]

Quick and simplest meal is as follows.

Chicken fillet with a peice of nice grilled bacon on top, with some melted cheese and barbeque sauce, along side some potatoe wedges! Hot

 

[kivik]

Cooking always fascinated me. Definitely something I'm going to get good at later on!

 

[Ezteq]

Aaaah I love cooking i got some good recipies that dont really need measuring or anything because you just add as you go:

Aubergene thingy (snazzy title eh?)

take an aubergene (egg plant) and cut it in half and sprinkle on a good layer of salt to the cut halves (this is to draw out moisture) and leave for about 20/30 mins until all the moisture comes up.

in the mean time crush up a load of mixed nuts ( i also like to use seeds, pumpkin, sesame, sunflower etc) and get the oven on high and turn on the hob to warm up

wipe the salt and goo off the tops of the aubergene with some kitchen roll and cut deep lined up and across the flesh but try not to pierce the skin through then stick em in the oven to soften up.

while theyre in fry up some chopped onion (I like to use red) and mushrooms, add some tomatoe paste and i also like to use chilli paste (u can use cayenne peper or no chilli at all) and add mixed herbs, oh and garlic i use about 4 cloves because i bloody love it lol

check the aubergene and if the flesh is soft take it out the oven and scoop it out in chunks (it usually helps if when your scoring it you cut cubes then you can just peel these off the back of the skin) and add these to the mix of tomatoe puree/onions etc etc keep the skins to one side, mix all this up untill it goes in to a nice mixture and add the chopped nuts.

scoop the mixture back in to the skins (helps if you put em in a oven tray so you dont glop bits everywhere), oh btw you can also add crispy bits of bacon if you like, any hoo so youve refilled the skins with the mix, then layer cheese on top (chedder is super for this but mozerella would be lovely too, basically anything that melts nicely) then dash some worcester sauce on top and shove back in the oven untill the cheese is all golden brown and yummy.

these are pretty much a meal on their own but you can have them with chops or bratwurst and a nice red wine goes really well with em.


Next

Courgette thingy (Delia Smith who??)

slice some courgettes about a cm thick and stick em in a pan with some olive oil, keep an eye on them because they take a while to cook in the mean time chop some onion and mushrooms and open a can of chopped tomatoes or chop some yourself, lob it all in the pan with herbs and should be loads of juice because of the can of tomatoes this is what you want juice, so then you can add whatever herbs and spices you like.

stick the oven on to heat up and keep stirring the mixture then chop up some potatoes small slices we used little baby new potatoes about 7 of them just so they cover the bottom of a deepish oven dish. i use garlic in the mixture on the hob (i use it on everything except porridge lol) when the courgettes have gone soft tip the mixture in the oven dish on top of the (raw) potatoes and stick a lid (or some tin foil) on the dish and put in the oven for about 35 mins then take the lid off and add cheese to the top (yeah i do like cheese lol) and stick it back in the oven for another 10/15 mins.

instead of potatoes you can use cous cous and when we made this we put a couple of frozen vegitarian "chicken" breasts in the mixture but you can use chops or whatever.


a really simple one here but nice

aubergene thingy #2

put the oven on about 150 to heat up
thinly slice an aubergene and about 5 tomatoes and layer them aubergene tom auber tom auber tom all the way so you cover the dish in alternating slices then dash olive oil over it and sprinkle thyme on the slices then just put in the oven for 45 mins (dead easyeh?) ofc i added cheese lol and the slices go nice and crisp and the toms all juicy. and you can sprinkle olives inbetween them too.

Ez Mash (yeah yeah i had to name one after myself lol)

wash some largeish spuds but DO NOT PEEL!!! leave the skins on!! slice them up and boil till soft then add butter and mash them up roughly and add some mixed herbs.

thats it. its yummy and if you want to be a bit flash dollop the mash in little heaps on an oven tray and put under the grill so they go crispy on the outside and stay all fluffy in the middle.

 

[swords]

Having just been arm deep in chicken (why buy chicken breasts/legs when you can buy the whole bird just as cheap and cut it up yourself?) I too enjoy cooking!

May aswell contribute so here goes:

Sticky chicken marinade:

Tablespoon rice wine (sherry works too)
2 Tablespoons Dark Soy sauce
4 Tablespoons Tomato ketchup (Heinz for the win)
Big chunk of root ginger (finely chopped or crushed)
2 cloves of garlic (finely chopped or crushed)
Lemon juice (a wee dash or to taste, more = tangier)
pepper (no need for salt *points to soy sauce*)

Combine in a bowl and mix, you can adjust to taste and if you are Sell, you can always add some JD or whiskey for an additional level of inebriation.

Use to marinade chicken (chunks, legs, breasts (with GF/wifes permission), whole bird if you realy fancy (she might complain though). At least 1 hour thought overnight in a fridge works best and don't forget to scour the meat if you are marinading large pieces such as breasts (note: chicken breasts, no cutting up the SO!).
Then simply grill or BBQ and don't forget to spoon more marinade over the top while everything is cooking to get a realy awesome glaze of sticky goodness.